FOUR OF Australia’s most passionate producers from a fisherman to a micro herbs producer got to show off their stuff at an event held at the Sydney restaurant of chef Justin North, Becasse.

The occasion was the latest in a series of Producer’s Lunch Forums launched by North who, as well as be ing renowned for his food, is also a strong advocate for ethical and local produce. “The forums act to high light the increasing importance of sustainable and eth ical farming and eating,” said North.“I thought I knew a lot about food, but they showed me how little I knew.”

The most recent lunch featured the produce donated by the producers. First up was fisherman Mitch Ryan, whose freshly caught striped marlin, was the key in gredient for the entrée. Caught on the New South Wales south coast, it was served lightly seared with steamed courgette flowers, scallop mousseline.

The dish also featured micro herbs from Pocket Herbs. Located in the north east corner of NSW, Pock et Herbs grows 29 varieties of micro herbs and leaves, with everything from micro basil to Shiso, a small spicy Japanese herb. Operations manager at Pocket Herbs, Peter Valentine, said pocket herbs had a big flavour punch for their size. “Micro herbs are not just young herbs, they are a different breed,” Valentine said.

The main meal of roasted Cornish black pig was sup plied by Lee McCosker from Melanda Park Rare Breed Black Pigs, located in the New England plains near In verell. Unlike large scale commercial piggeries, Melan da Park pigs are free range from birth to give them the most natural existence possible.

Also featured were cheeses from Capparis Goats’ Cheese, located near the town of Gloucester which pro duces nine styles of cheese. ByOlivia Collings.